Italian Eggs

On Wednesday I mentioned on my Facebook page that I have family here visiting from the east coast and as I type I’m looking out over the St. Helena mountains from Calistoga. Chico has been a heat and smoke basin, thanks to the multiple fires that have been burning in northern CA so to get some reprieve from the nastiness, we snuck off to wine country for the weekend.

Before we left town, I got the chance to cook a couple of meals for my family, and yesterday morning, thanks to the abundance of zucchini and fresh tomatoes from my CSA, I made a huge pan of Italian eggs which we gobbled up before heading out to our weekend retreat.

Here’s how I made this delicious dish – the measurements are approximate because it’s really hard to mess this meal up so feel free to experiment with ingredients and amounts.

Italian Eggs

1 small yellow onion, halved and sliced

2-3 small zucchini squash, halved and sliced

4-5 large tomatoes, diced

3 garlic cloves, minced

A big handful of fresh basil, chopped

About 1/2 cup chives, finely chopped

Salt and pepper to taste

12 eggs (more or less depending on how big your skillet is or how many people you are feeding

Cooking oil of your choice (I used bacon grease)

1. In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.

2. Add the zucchini, tomatoes, and garlic and bring to a simmer.

3. Let the tomato mixture simmer, mixing occasionally until it begins to thicken.

4. Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.

5. Make little holes in the sauce with your spoon and crack an egg into each hole.

6. Sprinkle the whole dish with chives, turn the heat down to low or medium low, cover and let the eggs cook until the whites are done but the yolks are still runny (about 5-8 minutes depending on how much sauce or how many eggs you cram into the skillet).  Cook longer if you want your eggs cooked all the way through.

7. Scoop out an egg or two for each person, and enjoy!!  We ate ours with some pastured bacon.

Serves as many as you like.

Enjoy!

Comments

  1. says

    This looks incredible. I often cook for a large crowd and was looking for another way to serve eggs. Thanks for the inspiration. I will probably make a spicy version and serve it with sliced avocados on top. You rock!

  2. Chris says

    I made these this morning with one zucchini and one yellow squash and fresh tomatoes from the garden. Super yummy! Thank you Sarah for another great dish to add to the mix! Can’t wait to see the new book.

  3. J. says

    This looks so good that I immediately knew I had to do it soon. I’ve just finished my plate – it looked as good as your picture, and it was truly excellent. I think I have another favorite breakfast food. Thank you so much!

  4. AddieMay says

    just made this and i added some chile pepper flakes to the onion in the begining…oooo it was spicy and eggy and delicious!!! THANK U

  5. Debbie says

    I made this yesterday, I also added yellow bell pepper, and it turned out great! I served mine with steak and fresh avocado, it was a total hit, thank you for the great recipe!

  6. Susanne says

    Is it possible to freeze this? I always like to pre-cook for a few days and this looks so yummy, I would love to try it. Can you store it and re-heat later?

  7. Arielle says

    this is actually very similar to an Israeli dish called- Shakshuka (shak-shu-ka) it is eggs cooked in tomato sauce/marinara sauce. when i was eating bread it was delicious with Italian bread. it is still good without the bread ( i would probably use less sauce) and there are no rules about adding other stuff in with the sauce and eggs.

  8. Rae says

    Made this for lunch using what I had.. So it was 14oz can of diced tomatoes with garlic and Italian herbs, mince garlic, an onion, dried basil and chives, cayenne pepper, black pepper and salt. Plus 3 eggs of course. It was a little weird with the sweetness of the tomatoes and the mellowness of the eggs, but I like it!

  9. Joanna says

    Made these this morning. I actually grated the zucchini, and also a carrot, and after cooking this with the onion and added diced tomatoes & basil, added the eggs. My husband thought it looked very nice. I agreed, plus it tasted delicious. Thanks for the idea!

  10. says

    I used to be recommended this blog through my cousin.
    I’m not sure whether or not this publish is written via him as no one else know such specified about my problem. You are wonderful! Thank you!

  11. Cathy Earp says

    Is this a breakfast dish? I noticed many were treating it so with bacon or other breakfst meat on the side. I think it would be a little odd for breakfast with a marinara type sauce. Brunch sounds wonderful though!

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